1. Shuck the corn and place in a kettle with water. Bring to a boil and cook for 5 minutes
until tender. Drain and cool.
2. Stand on its end to cut off the kernels. (yield: about 3 cups).
3. Combine the kernels, tomatoes, cucumber, onion, parsley, and cilantro in a large bowl. Add
the lemon juice and toss. Toss with the Maple Balsamic Vinaigrette. Season with salt and
pepper.
4. Cover and refrigerate until chilled, at least 2 hours or overnight.